There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2013
MethodSpinach Mash: In large saucepan, cook potatoes in boiling salted water until tender, 18 to 20 minutes; drain well. Add milk, butter, tarragon, horseradish, salt and pepper; mash until smooth. Stir in spinach; cover and keep warm.
Braised Vegetables: Meanwhile, in large skillet, heat oil over medium heat; fry garlic, stirring often, until slightly softened and fragrant, about 1 minute. Add tomatoes, thyme, honey, pepper, salt and 1/2 cup water; cook, stirring occasionally and mashing gently, until sauce is thickened, about 12 minutes.
Add corn and zucchini, stirring to coat and adding 2 tbsp water if mixture appears dry; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Stir in butter until melted.
Meanwhile, sprinkle flesh side of salmon with salt and pepper. In large nonstick skillet, heat oil over medium heat; cook salmon, skin side down, until skin is crisp and releases easily from pan, about 10 minutes. Turn and cook until fish flakes easily when tested with fork, 1 to 2 minutes.
Spoon mash into centre of each of 4 shallow bowls; surround with vegetables. Place fish skin side up over top.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 1072 mg
- Sugars 11 g
- Protein 37 g
- Calories 686.0
- Total fat 36 g
- Potassium 1710 mg
- Cholesterol 111 mg
- Saturated fat 11 g
- Total carbohydrate 58 g
- Iron 21.0
- Folate 62.0
- Calcium 12.0
- Vitamin A 50.0
- Vitamin C 67.0